2 tablespoon hoisin sauce
1 tablespoon soy sauce, reduced-sodium
1/2 teaspoon cornstarch
1 whole pepper(s), jalapeno, minced
1 pounds asparagus
3 cup(s) peas, sugar snap, trimmed
1 1/2 cup(s) pepper(s), red, bell, strips
3 whole onion(s), green, chopped 1 cup
2 teaspoon oil, dark sesame
2 teaspoon ginger, fresh peeled and minced
1/4 teaspoon salt
3 clove(s) garlic, minced
1/4 cup(s) cilantro, fresh, chopped
Combine first 4 ingredients in a small bowl; set aside. Snap off tough ends of asparagus; cut into 3-inch pieces, and place in a large bowl. Add peas, bell pepper, and onions; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add ginger, salt, and garlic; stir-fry 30 seconds. Add vegetable mixture; stir-fry 3 minutes.
Add hoisin sauce mixture; stir-fry 1 to 2 minutes or until thick and vegetables are crisp-tender. Remove from heat, and stir in cilantro.
Yield: 4 servings (serving size: 2 cups).
- Nutritional Info (Per serving)
- Saturated Fat
- Dietary Fiber
- Total Fat
- Carb Choices